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title: classic brown stock
categories: professional, sauce, soup
servings: 32
12 lb beef soup bone
12 qt water
1 lb onion
8 oz carrot
8 oz celery
16 oz tomato puree
1 bay leaf
1/4 t thyme
1/4 t peppercorns
6 parsley
2 clove
cut bones into 3-4″ pieces with a meat saw
place bones in a roasting pan
place pan of bones into a 400 degree oven, until browned remove bones
from pan and place into a stockpot
cover with cold water and place over a moderate flame
bring to a gentle simmer, and skim carefully
drain roasting pan, reserving fat
set roasting pan over a medium flame and deglaze with water
add to the stockpot
toss the mirepoix with the reserved fat and brown in the oven
remove from the oven and add to the stockpot
tie the seasonings into a sachet with a piece of cheesecloth add the
sachet and tomatoes to the stockpot
continue to simmer for a total of 6-8 hours
adding water as needed to keep bones covered
strain through a chinois or cheesecloth
cool quickly with ice or in a vented water bath
cover and chill
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